Chicken Mandi

An aromatic Indian dish in which tender chicken is cooked together with basmati rice and spices in a single pot. A smoky, fragrant, and incredibly delicious classic from Yemen and India.

Ingredients

• 1 pcs Chicken
• 2 cup Basmati rice
• 4 cup Water
• 1 pcs Onion
• 4 clove Garlic
• 2 pcs Green chili pepper
• 1 to taste Salt
• 3 tbsp Vegetable oil
• 1 tbsp Ground turmeric
• 1 tsp Ground coriander
• 0.5 tbsp Cardamom
• 0.25 tsp Cloves
• 0.5 tsp Cinnamon
• 1 tsp Black ground pepper
• 2 pcs Bay leaf
• 1 cup Fried onions
• 1 bunch Fresh cilantro

Instructions

1. Clean the chicken and cut it into pieces. Rub with salt, turmeric, and a small amount of oil. Let it marinate for 15–20 minutes.
2. Rinse the rice thoroughly under cold water, then soak it in clean water for 20–30 minutes.
3. Pour oil into a large heavy-bottomed pot or Dutch oven and heat over medium heat. Slice the onion and fry it until golden brown.
4. Add finely minced garlic and green chili pepper, and fry for another 1–2 minutes until fragrant.
5. Add the whole spices: cardamom, cloves, cinnamon, and bay leaf. Then add the ground spices: coriander and turmeric. Stir until you feel an intense aroma, approximately 1 minute.
6. Place the marinated chicken pieces in the pot and lightly sear them on all sides. Pour in water or chicken broth until the chicken is covered. Bring to a boil and simmer over medium heat until the chicken is almost cooked through, approximately 20–25 minutes.
7. Remove the chicken pieces with a slotted spoon. Measure the remaining broth in the pot. Add the rinsed and soaked rice to the same pot, and add just enough liquid so that the rice is covered by approximately 1 cm. Bring to a boil.
8. Reduce the heat to low, cover the pot with a lid, and cook the rice until it is almost tender, approximately 12–15 minutes.
9. Place the chicken pieces back on top of the rice, cover tightly with the lid, and cook on low heat for 10–15 minutes to allow the flavors to meld together.
10. (Optional, for an authentic smoky flavor) Heat a small piece of charcoal until it glows red, place it on a piece of foil in the center of the pot (preferably on a special holder), add a teaspoon of butter or oil to the charcoal, immediately cover tightly with the lid, and allow the smoke to infuse into the dish for 5–10 minutes. Then carefully remove the charcoal.
11. Gently mix the dish with a fork to combine the rice and chicken. Serve hot, garnished with fried onions and fresh cilantro. Serve with chutney or raita.